Review10.1016/s1043-4526(08)60129-1

Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish

Rudolf Juuping Hsieh,J.E. Kinsella-1989-01-01-Advances in food and nutrition research

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Keywords

Polyunsaturated fatty acidLipid oxidationFlavorFood scienceOxidative phosphorylationChemistryBiochemistryTaste

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